Cream of Chicken Soup (Printable)

A rich, velvety soup with tender chicken and vegetables, perfect for cold days.

# Ingredient List:

→ Poultry

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Thickener

09 - 2 tbsp unsalted butter
10 - 3 tbsp all-purpose flour

→ Seasonings

11 - 1/2 tsp dried thyme
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt
14 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Sprinkle flour into the pot and cook for 2 minutes, stirring constantly to form a smooth roux and eliminate raw flour taste.
04 - Gradually whisk in chicken broth, ensuring no lumps form. Bring mixture to a gentle simmer while whisking continuously.
05 - Add cooked chicken, thyme, salt, and pepper. Simmer for 15 minutes until vegetables are completely tender and flavors meld.
06 - Reduce heat to low. Stir in whole milk and heavy cream. Heat gently for 5 minutes, ensuring soup does not reach boiling point to prevent curdling.
07 - Add fresh parsley and adjust seasoning to taste. Serve hot in bowls, garnished with additional fresh parsley sprigs.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The velvety texture makes it feel like restaurant quality without the effort
  • Leftovers actually taste better the next day if they last that long
02 -
  • Adding cream to boiling liquid causes it to separate and curdle, so always reduce the heat first
  • The soup will continue thickening as it cools, so keep it slightly thinner than you might think
  • If you accidentally make it too thick, thin it with warm broth instead of water to maintain flavor
03 -
  • Use warm broth when making the roux to prevent the mixture from seizing up
  • Shred your chicken while it is still slightly warm for the most tender result

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